Korean Soy-Braised Black Cod (Eun Daegu Jorim)

Korean Soy-Braised Black Cod  (Eun Daegu Jorim)Korean Soy-Braised Black Cod
Eun Daegu Jorim

Eun Daegu (black cod) Jorim (a slightly-sweet soy-based braise) is a delicious and visually appealing dish that showcases the intricate balance of flavors and textures inherent in Korean cuisine. Luscious and silky black cod is simmered in the well-seasoned braise with garlic, ginger, red chile powder and red chile paste. The fish cooks along with radish and zucchini as they all absorb those savory-sweet-spicy-umami flavors. The garnishes add fresh, herbaceous, and fiery notes.

Korean Soy-Braised Black Cod  (Eun Daegu Jorim)

This dish is easy to prepare, requiring simple techniques, yet it boasts a complexity of flavors that surpasses expectations. And the beauty of this Korean homestyle meal is that it can be prepared in a half hour with frozen black cod. No need to defrost overnight, nor use the quick-defrost method of submerging the fish in cold water for an hour. Nope. Just cook from frozen – the quality and texture of the fish are not compromised.

Korean Soy-Braised Black Cod  (Eun Daegu Jorim)

Korean Soy-Braised Black Cod Recipe

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Nobu-Style Dry Miso Octopus Carpaccio

Nobu-Style Dry Miso Octopus Carpaccio

Nobu-Style Octopus Carpaccio
Dry Red Miso, Chives, Lemon Juice, Olive Oil

Dry Miso paired with lemon juice, olive oil, and snipped fresh chives results in an innovative 5-ingredient octopus carpaccio with that unmistakable Nobu touch. The dry miso adds texture, saltiness, and savory umami flavors to the dish.

Red miso paste is a fermented soybean paste with a deep, rich taste that anchors it as a cornerstone in Japanese cuisine. This miso undergoes a longer fermentation process, resulting in a darker hue and a more complex profile than white miso.

Red miso powder represents a creative twist on the traditional Japanese paste. This dehydrated gem captures the bold essence of classic red miso in a powder form, where it can be used in ways that a paste cannot.

Nobu-Style Dry Miso Octopus Carpaccio Recipe

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Michael Mina Las Vegas and The Black Cod

Michael Mina Bellagio Las Vegas

Michael Mina Restaurant
Bellagio, Las Vegas
and
The Black Cod with Black Truffle Dashi

Nestled within the luxurious Bellagio resort in Las Vegas, the Michael Mina restaurant offers an exquisite dining experience that reflects the Chef’s commitment to culinary innovation and top-notch service. Boasting an upscale atmosphere, the restaurant’s interior design is chic and contemporary, creating a stylish backdrop for a most memorable meal.

Chef Mina is renowned for his modern take on American cuisine. He often combines classic flavors with a fresh perspective, resulting in dishes that are both sophisticated and approachable.

Michael Mina Las Vegas and The Black Cod

The Miso Black Cod with Aromatique Vegetables and Black Truffle Dashi is a superb dish in true Michael Mina style, an elegant presentation with dashi poured at the table.

Black cod is glazed with a miso-based marinade.  The fish has a delicate, buttery texture and rich umami flavor. It is broiled to perfection and the result is a beautifully caramelized exterior with a slightly crispy texture and a lusciously moist and flaky interior. The sweet and savory miso glaze not only enhances the natural sweetness of the black cod but also imparts a unique depth of flavor to the dish.

Black Cod, Black Truffle Dashi

Black truffle dashi adds a layer of sophistication, a heady aroma, and a sumptuous touch. The dish showcases the culinary artistry of balancing flavors and textures while highlighting the natural qualities of the black cod.

Michael Mina Restaurant and My Black Cod Recipe

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Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup

Panang Curry Turkey Broth, Shredded Turkey, Crispy Tofu Croutons
Broccoli, Zucchini, Carrots, Jasmine Rice
Lime, Scallion, Cilantro, Basil
Bean Sprouts and Cashews on the Side

It’s that time of year again. Time for the Annual Leftover Turkey Soup. This year doesn’t disappoint – it’s Thai-Style! Super-fragrant, complex, mildly spicy, slightly sweet & creamy – panang curry broth definitely complements the shredded roast turkey. Chock full of vegetables, jasmine rice, and plenty of fresh herbs this soup is so satisfying. And if you are, by now, a little bit tired of that traditional Thanksgiving bouquet, this dish is on the opposite end of the flavor spectrum.

Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup: Panang Curry

Leftover Turkey Soup with Panang Curry Recipe

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Albacore Poke, Jamaican Flavors

Albacore Poke, Jamaican Flavors

Albacore Tuna Poke with Jamaican Flair

This Albacore Tuna Poke is a colorful fusion dish, where sashimi-quality tuna and avocado cubes meet a marinade of coconut milk, tamarind paste, lime juice, and a touch of fish sauce.

With each bite, you’re gently transported to the sun-kissed shores of Jamaica. The tender tuna, the creaminess of coconut, the sweet-tart tamarind, and the citrusy notes of lime are a subtle nod to the island’s culinary charm. Roasted peanuts seal the deal as they incorporate the distinctive flavors of Jamaican jerk seasoning, a well-known and iconic element of Jamaican cuisine.

Albacore Poke, Jamaican Flavors

Jerk Peanuts

1 c. roasted/salted peanuts

3 T. jerk seasoning

2 T. olive oil

Toss peanuts with jerk seasoning and oil. Cook on a baking sheet lined with aluminum foil in a 325°F pre-heated oven for 20 minutes. Let cool completely. There will be plenty peanuts leftover for snacking.

Jerk Seasoning

While readily available store-bought jerk seasoning can be a convenient option, there’s an undeniable charm in crafting your own jerk seasoning from scratch, utilizing an assortment of spices commonly found in your pantry. Whether your spice rack is fully stocked or you find yourself with a few ingredients missing, fear not; your homemade jerk seasoning will still infuse these peanuts with vibrant Jamaican flavors. Feel free to adjust ingredients to your liking.

1. 1/2 tablespoon onion powder
2. 1/2 tablespoon garlic powder
3. 1/2 tablespoon dried onion salt
4. 2 teaspoons dried thyme
5. 1 teaspoon ground black pepper
6. 1 teaspoon ground cumin
7. 1 teaspoon smoked paprika
8. 1 teaspoon cayenne pepper
9. 1 teaspoon coarse sea salt
10. 1/2 teaspoon ground allspice
11. 1/2 teaspoon ground ginger
12. 1/2 teaspoon chili flakes
13. 1/4 teaspoon ground cinnamon
14. 1/4 teaspoon ground nutmeg
15. 1/8 teaspoon ground cloves
16. 1 tablespoon brown sugar

In a small bowl, mix everything except the brown sugar, then mix in the brown sugar (because it is moist). This will make more than needed for the peanut recipe. Store the remainder in an air-tight container for other uses.

Albacore Poke

1/2 c. coconut milk (unsweetened)

1 1/2 T. tamarind paste

1 T. lime juice

2 t. fish sauce

1 portion sashimi-quality albacore tuna (8 to 10 ounces), cubed

1 avocado (ripe but not soft), cubed

little multi-colored cherry tomatoes

cilantro, torn

mint, torn

scallion, sliced

flaky sea salt

In a medium bowl, whisk coconut milk with tamarind paste, lime juice, and fish sauce. Add cubed albacore, toss to coat and refrigerate for 30 minutes.

Albacore Poke, Jamaican Flavors

To Plate

After 30 minutes, add avocado to the marinated albacore and gently toss to coat. Spoon albacore and avocado cubes into two or three shallow bowls. Arrange tomatoes, jerk peanuts, cilantro, mint, and scallions on top. Season with flaky sea salt. Serve extra sea salt and peanuts on the side. Vegetable-flavored corn chips add another pop of color contributing to the lively nature of Jamaican culinary style.

Inspiration

This dish was inspired by New Orleans Chef Nina Compton in Food & Wine magazine were she pairs her version with McBride Sisters Collection Reserve Chardonnay. “The crisp nature of the wine and the fact that it has just the right amount of acidity lend a great contrast to the richness of the tuna and coconut milk.”

More About Poke

My Interview with Chef Sam Choy on Sustainability and Poke here.

Known as the “Godfather of Poke,” Choy loves working with fresh fish and keeping it simple. The word poke (pronounced PO-kay) describes the method of preparation by cutting into cubes or slicing. Fish, vegetables, and even tofu – can all become poke. Choy is famous for making poke super-popular in the Islands when in 1991 he and a friend sponsored the first poke contest on the Big Island.

Salmon Cucumber Poke Bowl here

More Albacore

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion here

Elegant Seared Albacore, Roasted Mushrooms, Demi-Glace here

Flaming Seared Albacore, Peppercorn Brandy Cream Flambé here